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Sweet Potato Burrito Bowl with Cauliflower Rice

Everything you love about burritos, in one delicious, meatless bowl. Cauliflower rice serves as the base, loaded with Tex Mex seasoned sweet potatoes, corn, beans and a citrusy sour cream.
20 min
PREP TIME
35 min
COOK TIME
280
CALORIES
14
INGREDIENTS
4
Servings

INGREDIENTS

  • 1 sweet potato cut into 1-inch(2.5cm) cubes
  • 2 tbsp (30 ml) vegetable oil divided
  • 1 tbsp (15 ml) Tex Mex
  • 4 cups (1 l) riced cauliflower
  • Pinch Sea Salt Grinder
  • 1/8 tsp (0.5 ml) Black Peppercorn Grinder
  • 1/2 cup (125 ml) sour cream
  • 1/2 tbsp (7 ml) Sriracha and Lime or to tatse
  • 1 avocado cut into quarters
  • 1/2 cup (125 ml) canned black beans drained and rinsed
  • 1/2 cup (125 ml) corn
  • 1 lime cut into wedges
  • 2 tbsp (30 ml) finely chopped cilantro
  • 1 green onion thinly sliced

Preparation

  • 1 Preheat oven to 400˚F (200˚C)
  • 2 In a medium bowl, combine sweet potato, 1 tbsp (15 mL) oil, and tex mex seasoning. Toss to coat and place on a parchment lined baking sheet. Bake 25-30 minutes, or until fork tender. Set aside.
  • 3 In a small bowl, combine sour cream with sriracha lime seasoning. Set aside.
  • 4 In a medium frying pan, heat remaining 1 tbsp (15 mL) oil. Add cauliflower, salt and pepper. Sauté 3-5 minutes, or until cauliflower has softened slightly
  • 5 In each bowl, place 1 cup (250 mL) cauliflower rice. Top with ¼ of the sweet potato and avocado, 2 tbsp (30 mL) each black beans and corn, a lime wedge, 2 tbsp (30 mL) sriracha lime sour cream, and garnish with cilantro and green onion.

NUTRITION INFORMATION

(per Serving)

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